Every Christmas gathering will not be complete without pudding. Follow this recipe to make that perfect tangy fruit pudding for everyone in your family to enjoy!
Preparation time 3 days and 5 hours
- ½ cup brandy
- 1 cup brown sugar
- ¾ cup all-purpose flour, sifted
- 4 pcs eggs, beaten
- 2/3 cup dates, chopped and pitted
- 1 cup currants
- ¾ cup golden raisins
- 1 ½ cups raisins, chopped
- 1 cup soft dried figs, chopped
- 1 cup blanched almonds, chopped
- 1 tsp ground ginger
- 1 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp ground allspice
- 250 butter
- 1 pc orange grated zest
- 1 pc lemon grated zest
- 1 ½ cupsbread crumbs
1. Put all fruit in a large bowl and pour brandy over it, then stir to spread the brandy. Cover and set aside for 24 hours.
2. Beat the sugar and the butter in a mixing bowl using an electric mixer. Add the eggs and the orange and lemon zests, then continue beating. Mix in the almonds and the fruit, then add the flour and spices before adding the bread crumbs.
3. Grease a casserole or a mold. Put the batter in the prepared mold using a spoon, making sure that the surface is leveled.
4. Prepare a wax paper by folding it two times through the center (this will allow the pudding to expand as it rises) then put it on top of the mold. Cover it with twice-folded foil tied to the edge of the mold with a string.
5. Put the mold in a Dutch oven filled with water halfway up the mold. Maintain a gentle boil on the water and steam for 4 hours.
6. Allow the pudding to cool after taking it out of the oven. Cover the mold with new wax paper and foil again and refrigerate until ready to serve.
7. Reheat the pudding by steaming for two hours before serving.
Pictures by: Ian Britton
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